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Brown Onion

£0.55 – £16.00

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Brown Onion or Yellow onions are arguably the most versatile when comes to cooking, they are great for caramelising which draws out the natural sweetness.

CLASS: 1

ORIGIN: UK

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Brown Onion Description:

Brown onions, often considered the all-purpose onion, are known for their robust flavour and versatility in cooking. With a papery, brownish skin and layers of firm, white flesh, they provide a rich, savoury taste that enhances a wide range of dishes. Brown onions are commonly used in soups, stews, and sautés, where their natural sweetness develops when caramelized. Their strong flavour makes them ideal for both raw applications, such as salads, and cooked recipes. In addition to their culinary uses, brown onions are widely available and often more affordable than other varieties, making them a kitchen staple worldwide.

Health Benefits:

Brown onions are rich in antioxidants, particularly quercetin, which may reduce inflammation and support heart health. They provide dietary fibre, promoting digestive health, and are a source of vitamins C and B6, which aid immune function and energy metabolism. Their natural compounds may also help regulate blood sugar levels.

Recipe :

French Onion Soup

Ingredients:

  • 4 large brown onions, thinly sliced
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 4 cups beef or vegetable broth
  • 1 cup dry white wine (optional)
  • 1 teaspoon sugar
  • 1 teaspoon thyme (fresh or dried)
  • Salt and pepper to taste
  • Baguette slices
  • 1 ½ cups grated Gruyère or Swiss cheese

Instructions:

  1. Sauté Onions: In a large pot, heat the butter and olive oil over medium heat. Add the sliced brown onions, salt, and sugar. Cook, stirring frequently, until the onions are caramelized and golden brown, about 25-30 minutes.
  2. Add Liquids: Pour in the wine (if using) and scrape up any browned bits from the bottom. Let it simmer for a few minutes. Add the broth and thyme, bringing it to a gentle simmer. Cook for an additional 15 minutes.
  3. Prepare Baguette: While the soup simmers, toast the baguette slices until golden.
  4. Serve: Ladle the soup into bowls, top each with a slice of toasted baguette, and sprinkle with cheese. Broil until the cheese is bubbly and golden.

 

 

 

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